Now I know that there’s a lot of carroty recipes here, but the reason that I have added this is because I think that this is quite a nice base for most muffin recipes, and as such, becomes quite flexible. If you were to take this recipe and minus the sugar and juice, you can make this into a savoury recipe with grated cheese and courgette for example. Or minus the sugar and add sultanas and perhaps a little chunky apple and its a very acceptable sugar free muffin.

But, I digress.

My kids love muffins. Hot and fresh from the oven muffins. So I often make them on a weekend morning when the pace is a little slower, but realistically, with three kids, any baking needs to be done swiftly!  These went down a treat this morning. My middle daughter did the ‘yummy yummy muffin’ dance whilst munching. I did the Chandler Bing victory dance secretly behind the fridge door.

Ingredients:

75g unsalted butter

250g self raising flour. (if you can get wholemeal, all the better)

25g ground almonds, or any ground nut of your choice.

1 tsp cinnamon

75g caster sugar

100mls orange juice

100mls yogurt

2/3 very finely grated carrots

1 egg

orange zest

In the magimix finely grate the carrots. (I made the mistake of not finely grating so some questions were asked. I assured them that it was fruit and DEFINITELY not a vegetable). Into the mix add the flour, ground almonds, cinnamon and sugar and mix again.

Melt the butter and set aside. When cooled, add the yogurt, orange juice, zest and pour into magimix.

Quick blitz (you don’t want it over mixed) and into lined muffin tins.

Bake at 200 until risen and golden.

Enjoy!